KATHRIKAI KARA KUZHAMBU RECIPE

INGREDIENTS.

4-5 long Brinjals
1/4 cup grated Coconut
8-9 Shallots
1 Tomato finely chopped
1/2 inch Ginger
1/4 tsp Jeera
1/4 tsp whole Pepper
1Tbsp Coriander seeds
3/4 tsp Channa dal
3/4 tsp Urad dal
8-10 Red chillies
1 lemon sized tamarinds pulp
1/2 tsp mustard
1/2 tsp turmeric powder
few sprigs of curry leaves

METHOD:

Dry roast coconut, red chillies, jeera, whole pepper, urad dal, channa dal, coriander seeds till light brown and then add the ginger and the tomatoes and saute till the tomato gets cooked. Cool and grind to a fine paste.
Heat oil in a kadai, crackle the mustard, then add curry leaves, 1-2 red chillies and turmeric powder. Put in the shallots and brinjals and saute till the skin colour changes and then add the masala paste and saute well for a few minutes.
Add a glass of water and add salt and cook. When the brinjals are half cooked add tamarind pulp and simmer and cook till the oil floats on top.

CHICKEN VADA

INGREDIENTS:

200 gms Minced Chicken
1 Onion (chopped)
1 piece Ginger (finely chopped)
1 pod Garlic (chopped)
2 stems Curry leaves
4-5 Green chillies
1/4 tsp Fennel seeds
Coriander (chopped)
Mint leaves (chopped)
Egg white of one egg
Oil to fry
Salt to taste

METHOD:

Mix all the above ingredients together and make small balls
Coat the chicken balls with egg white and dust them with cornflour
Later fry in hot oil.

RICE DUMPLING IN SPICY CHICKEN SAUCE RECIPE

INGREDIENTS:

For the dumplings:

1 cup Rice flour
1/2 cup Grated coconut
3-4 shallots (finely chopped)
2 pinches Fennel seeds
1 cup Boiling Hot water
Salt to taste

METHOD:

In a bowl, add the coconut, shallots, fennel seeds and salt to the rice flour.
Add hot water and mix well to make a soft dough.

Take a small amount of this dough and make tiny balls and using your thumb make a small dip 

in the balls.

Later steam cook these balls until done.

For the chicken sauce:

250 grams boneless Chicken (cut into small cubes)
2 Tbsp Coconut oil
2 Onions (chopped)
5-6 Green chillies (chopped)
1/2 tsp Ginger-Garlic paste
2 Tomatoes (chopped)
1/2 tsp Turmeric powder
1 tsp Chilly powder
1/2 cup coconut milk

To be ground:
1/2 tsp Jeera
4-5 Elaichi
1 Star aniseed
1 stick Cinnamon
1/2 tsp Somph.

Heat coconut oil in a sauce pan.When the oil is hot, add curry leaves, onions and fry well until golden brown
Add ginger garlic paste, green chillies, tomatoes and saute well for a few minutes.
Later add the chilly powder and saute for 2 minutes.
Add in the chicken pieces and cook for 6-8 minutes.
Add the grounded masala and the coconut milk and cook until done.
Put in the rice dumplings and mix gently with the thick gravy and cook under low flame for 5 minutes.
(The gravy should be of a semi dry consistency and all the balls should be well coated with the masala)

CRAB IN CREAMY COCONUT SAUCE RECIPE

INGREDIENTS:

1/2 Kg Crab
2 Onions, grounded into paste
1/2 inch piece of Ginger
3 Star annaseed
2-3 Sprigs of Curry Leaves
1/2 Tsp Turmeric Powder
1/2 Coconut
8-10 Whole Red Chillies
1 Tbsp Tamarind Pulp
1/2 Tsp Fenugreek Seeds, to be powdered
2 Tbsp Coconut Oil

METHOD:

Grind onions with Star annaseed and curry leaves.
Grind Coconut with Red Chillies.
Heat oil. Put some curry leaves and then add the onion paste. Saute till its cooked.
Put in the turmeric powder and then add the coconut mixture. Cook for a while.
Put in the crabs and pour adequate water.
Add tamarind pulp and powdered Fenugreek.
Cook till the crab is done.

Can be served with puttu and appams.

MALABAR CHICKEN BIRYANI RECIPE

INGREDIENTS:

1/2 Kg Chicken
1/2 kg Jeera Samba Rice
2 Tbsp Ghee
1 Tbsp Coconut oil
3 Big Onions
2 tsp Ginger Garlic Paste
Coriander
Pudina
Whole Garam Masala
1 Tbsp Garam Masala Powder
1 tsp Chilly powder
1 tsp Coriander Powder
1 tsp Turmeric Powder
12 - 15 Green chillies
Salt - to taste

METHOD:

Marinate chicken with chilli powder, coriander powder, turmeric, salt and garam masala powder for an hour.

Fry onions till brown. Add little garlic paste along with the whole garam masalas.
Add the marinated chicken and rice. Stir for a minute.
Add the grounded green chillies and water.
Add chopped coriander and mint. Cook in the pressure cooker for about 2 whistles.
Serve with Raitha. 

KOZHI VARUTHA CURRY RECIPE

INGREDIENTS:

1 kg Chicken
1/2 Coconut (Grated and Roasted)
1 Tbsp Chilly powder
1/2 tsp Turmeric Powder
1 inch piece Ginger
Tamarind Pulp (lemon sized)
2 Sprig of Curry leaves
4 Star Anna Seed
6-7 Elaichi
2 Cardamom sticks
Coconut Oil


METHOD:

Grind Onions and whole garam masala together.
Make a paste of the ginger.
Grind the roasted coconut.

Heat Oil in a kadai. Add curry leaves, ginger paste, onion and garam masala paste together and cook for sometime.
Add coconut paste, chilly powder and turmeric. Saute till the raw smell goes.
Add the chicken pieces and cook.
When the chicken is 3/4th cooked, add the tamarind pulp.
Cook till done.
Best Served with Appams, Idiyappams and Chapatis.

ROASTED HONEY CHILLY CHICKEN RECIPE

INGREDIENTS:

Shredded Chicken 250gms

3 Large Onions

1 tsp Ginger Garlic 

1 Capsicum 

1/2 tsp Jeera Powder

1 tsp Garam Masala Powder

1 tbsp Honey

1 tbsp Chilly paste

1 tsp Garlic Paste

6-7 Green Chillies

2-3 Sprigs Curry Leaves

METHOD:

Marination:

Marinate chicken with chilly paste, garlic paste and honey and salt. Keep it aside for minimum 2 hours.

Heat oil. Put shredded onions, ginger-garlic paste, greenchillies and saute till the onions turn brown.

Put in the marinated chicken. Cover and cook on a low flame till the chicken is cooked tender.

Put in garam masala powder and jeera powder.

Saute for a while.

Serve it as a starter or side dish along with chappati or rotis.

COASTAL FISH CURRY RECIPE

INGREDIENTS:


1 kg Butter Fish/ Salmon
250 gms Shallots
2 nos Tomato
100 ml Coconut Oil
2 flowers Star Anna Seed
1/2 Coconut
10 nos Green Chilies
5 gms Methi seeds powder
10 gms Pepper
1/2 tsp Turmeric Powder
1/2 cup Tamarind Pulp
2 tsp Dhaniya Powder
2sprigs Curry Leaves
1 tsp Vinegar
1 tbsp Ginger Paste

METHOD:

PASTE:
Grind Coconut, star anna seed, curry leaves, green chili together and keep aside.
Coarsely chop shallots.
 
COOKING:
Add coconut oil to the kadai and stir fry shallots until brown.
Add ginger paste and cook for 2 mins.
Add the masala paste and cook for 6-7 mins.
Add turmeric, dhaniya, methi seed powder & pepper powder and cook for some time.
Add the fish, chopped tomatoes and tamarind pulp.
Cook until the fish is cooked well.
Add vinegar

MASALA BREAD UPMA RECIPE

INGREDIENTS:

1 Sandwich Bread
2 Onions
5-6 Green Chilies
2 Tomatoes
1 tsp Ginger-Garlic Paste
4 Eggs (Scrambled - Optional)
1/2 tsp Turmeric
4-5 nos Cardamom
2 inch piece of Cinnamon
3-4 Cloves
1 tsp Garam Masala Powder
Coriander leaves
Mint Leaves

METHOD:

Cut one sandwich bread into small cubes.
Heat Oil in a kadai.
Put 4-5 nos of cardamom and cinnamon.
Put in the onions, green chilies and ginger garlic paste.
Saute for a while, add in tomatoes along with turmeric and garam masala powder.
Add 1 tbsp water to the above masala.
Add in coriander and mint leaves and salt as required.
Now put in the bread pieces and scrambled egg (if used); Mixing the entire masala until the bread gets coated well with masala.

CHETTINAD CHICKEN BIRYANI RECIPE

INGREDIENTS:

Basmati or Zeera samba rice- 1 kg
Chicken- 1 kg
Oil- 50ml
Ghee- 100ml
Onions- 4nos
Tomato- 3nos
Garam masala- 1 tsp
Coriander leaves- 2 Tbsp
Mint leaves- 2 Tbsp

For marination:
Chilly powder- 1 tsp
Jeera powder- 1 tsp
Curd- 100ml
Asfoetida- 1/4 tsp
Ginger Garlic paste- 2 tsp
salt to taste

Masalas to be powdered:
Somph- 2 tsp
Khus Khus- 1 tsp
Pepper- 1 tsp
Elaichi- 8-10nos
Cinammon - 2-3 sticks
Staraniseed- 2nos

METHOD:

Marinate the chicken and keep it aside for 1 hour.
Heat oil and ghee in a heavy bottom vessel. Put in the bay leaves and then the onions.
When the oil is brown put in the powdered masalas and then the well marinated chicken.
Put the chopped tomato and cover and cook the chicken till well cooked.
Meanwhile cook the rice till its 3/4 done.
When the chicken is cooked take half of the gravy and put in the strained rice layer by layer and finally on top sprinkle garam masala powder and the chopped corriander and mint leaves. Tightly cover and cook on a low flame  till the biryani is done.

GHEE RICE RECIPE

INGREDIENTS:

1 kg Basmati rice / Jeera Samba 

20 nos Sambar onion  

5-6 Cardamom

4-5 Cloves

2 inch piece Cinnamon

2 Tbsp Ghee

1/2 Ltr Milk
1/2 Ltr Water

50 gms Cashewnut

50 gms Raisins 

METHOD:

Add ghee in a frying pan and add spices and fry till they crackle, cardamom, cloves, cinnamon
Now mix in the finely slice onions and fry till little pink in color
Add the rice and mix well .Add the milk and water and let it to boil
once the water is absorbed reduce the flame
cook on a slow flame till the rice is done.

ANDHRA VEGETABLE PULAO RECIPE

INGREDIENTS

500 Gms Basmati Rice

200 Gms of Assorted Vegetables
4 no’s Onions
3 no’s Tomatoes
10 no’s Green Chilli
1 Tbsp Ginger & Garlic Paste
3 no’s Star Aniseed
5 no’s Cardamom
4 stick Cinnamon
½ tsp Chilli Powder
200 ml Curd
¼ Bunch Coriander
¼ Bunch Mint
50 ml of Each Oil, Ghee & Dalda   


METHOD

Precook the rice to 80%, strain and keep a side
Add whole Garam masala & green chill into the oil mixture and saute for some time
Add finely sliced onion and cook until the oil leaves the onion, add ginger & garlic and cook until the raw flavor leaves,
Add chili powder, and then add the vegetable, tomatoes and curd, stir well and cook all the vegetable to tender.
Add the chopped coriander & mint leaves
Add the pre-cooked rice on top of the Gravy and mix the rice once for uniform flavors  


Note : Check the spiciness of this dish as this dish is suppose to be spicy & little tangy, if not pungent, you may add few more chilli.

MUTTON PEPPER FRY RECIPE

INGREDIENTS:

500 Gms Mutton
3 nos Onions
2 tbsp Ginger-Garlic Paste
8 nos Green Chilies
2 Tomatoes
3 Sprig Curry Leaves
2 Whole Star Aniseed
1/4 tsp Turmeric
1 tbsp Chilly Powder
2 tbsp Black Pepper
1 tbsp Aniseed
4 nos Cardamon
3 sprig Coriander Leaves
3 sprig Mint Leaves
2 Tbsp Coconut Oil
2 Tbsp Sliced Coconut

METHOD:

Grind onion
Shallow fry the coconut in oil
Grind together : Black Pepper, Aniseed  &Cardamon

Add coconut oil, drop curry leaves, star aniseed & slit green chilies
Add onion paste & turmeric until roasted
Add ginger / garlic paste & chilly powder and cook for some time
Now add the mutton and saute for some time.
Add chopped tomatoes and add salt to taste, when the mutton is cooked
Add the powdered masala, chopped coriander & mint  and add the fried coconut.
Cook on slow flame 

MUTTON BIRYANI RECIPE

INGREDIENTS:

1kg Mutton

1kg Basmati rice
5nos Onions
3nos Tomatoes
8-10nos Greenchillies
1 1/2Tbs Ginger Garlic paste
1/2tsp Turmeric powder
1tsp Chilly powder
5nos Cinnamon sticks
8nos Cardamom
6nos Cloves
3nos Black cardamom
2gms Mace
1/4tsp Nutmeg
250ml Curd
1/4bunch Mint
1/4bunch corriander
1/2tspGaramasala powder
2Tbsp Oil
1Tbsp Ghee
salt to taste
precook the rice with salt 80%, strain and keep it aside

METHOD:

In a thick bottom vessel heat oil n ghee together. put the whole garam masalas and green chillies.
Put onions and fry till brown. Then add the ginger and garlic paste 
Add turmeric powder, chilly powder and stir well
Add the mutton, tomato and curd 
When the mutton starts boiling add grated nutmeg powder and cover and cook until the mutton is tender
Add mint and coriander
Once the meat is tender add the precooked rice and sprinkle the garamasala powder and cover it with a tight lid until you feel the steam coming out of the vessel
Garnish with golden fried onions and serve with veg Raitha.

FISH MASALA RECIPE

INGREDIENTS: 

500 Gms Fish (Mackerel)
2 Tbs Spoon Coconut Oil
2 Sprig  Curry Leaves
8 to 9 Green Chilies
2 whole Star Aniseed
2 nos Onion
1/4 Turmeric Powder
1 inch Ginger
1/4 Coconut
2 Tomatoes
1/4 tsp Fenugreek Powder
1/2 Tbs Red Chilly Powder(optional)
2 Tbs Tamarind Pulp
Salt to taste

METHOD:

Grind Onions & Curry Leaves together 
Ginger , Tomato & Coconut (to be grinded separately)  
Heat coconut oil in a kadai, add curry leaves, star aniseed & slit green chilies.
Add Onion Paste and cook until the onion turns brown. 
Add ginger paste and turmeric powder and cook for some time.
Add coconut paste and cook for few minutes, now add fenugreek power and add 2 cups of water and bring to the boiling point. 
Add cleaned fish and when the gravy is about to boil add tamarind pulp and cook until the gravy becomes thick.
Garnish with Onion rings and fried curry leaves & serve with rice or parathas.        

CHICKEN 65 RECIPE

INGREDIENTS:

 200 gms Chicken
1 no Lemon juice
3tbs Corn flour
Salt to taste 
100ml Curd
20gms Ajinomoto
1 tsp Red chili powder
1 tbs Ginger & Garlic
10 nos Green chili - Slit 
1 Steam Curry leaves
1tsp Jeera Powder 

METHOD:

Mix all the ingredients in a mixing bowl and add the chicken with the masala paste and marinate for an hour 
Add the chicken pieces in small batches of 6-8 pieces and deep fry.along with green chilly & curry leaves 

PEPPER PRAWNS RECIPE

INGREDIENTS:

10 - 12 nos medium size Prawns
2 nos Onions
1 inch Ginger
6 cloves Garlic
6nos Green Chilies
2 Tomatoes
2 spirit Curry Leaves
1 whole Star Aniseed
1/4 tsp Turmeric
1/2 tsp Chilly Powder
1 tbs Black Pepper Powder
1 tbs Aniseed 
3 nos Cardamon 
3 spirit Coriander Leaves
1 spirit Mint Leaves
 
METHOD:

Grind separately 

Onion, 
Ginger & garlic  

Ground together :

 Black Pepper, Aniseed  &Cardamon

Add coconut oil, drop curry leaves, star aniseed & slit green chilies
Add onion paste & turmeric until roasted 
add ginger / garlic paste & chilly powder and cook for some time
now add cleaned prawns and saute for some time.
Add chopped tomatoes and add salt to taste, when the prawn is half done 
add the powdered masala, chopped coriander & mint  and cook on slow flame